Whiskey Maple Grilled Pork Chops

It’s almost the Fourth of July, which means it’s grilling time! This holiday is prime time for lighting up the barbecue (or grill pan in my case), throwing on a few nicely seasoned pieces of meat, grabbing a drink, and spending time with friends and family. As fate has determined it, this year will be slightly different for me. I mentioned in a previous post that I recently left my job at the restaurant in search of my next adventure. When I initially set my mind to leaving the restaurant, I wasn’t quite sure where life would lead me. Then one day I saw a posting for a job working in the kitchen at a summer camp in Pennsylvania. I applied on a whim thinking that it could be a fun nine weeks. Lo and behold here I am.

I had about a week and a half of fun-employment between gigs. The first couple of days were great! But around day three I got bored and had no clue what to do with myself. I hadn’t had that much time off in over two years. And after not cooking or chopping anything for a period longer than a night’s rest my hands were itching to get into some food. One of my projects that day was the already blogged about lavender and coriander pickles. The rest of the day was spent making a simple slaw (red and green cabbage, vinegar, salt, and sugar), balsamic roasted carrots (balsamic vinegar, olive oil, salt, and pepper), and these whiskey maple grilled pork chops.

Ingredients:

• 1/4 cup whiskey
• 1/4 cup maple syrup
• 1/4 cup mustard
• 1 Tbsp. salt
• 1 Tbsp. black pepper
• 1 tsp. garlic powder
• 6 pork chops

Procedure:

1. In a plastic freezer bag, or other suitable container, combine whiskey, syrup, mustard, and seasonings. Add pork chops and toss to coat. Let marinate in the refrigerator for one hour (or longer if time permits).
2. Heat up your grill (pan). To get the cross-hatches (or quadrillage), rotate the meat 45˚ (or so) after 2-3 minutes before flipping over and repeating on the other side.
3. The pork is done once the meat is somewhat firm, but no where near rock hard. Remove from heat and let rest for 10-15 minutes.

People are always asking my what my plans are for after the summer. My answer? I don’t really know. Yesterday I applied for what is quite possibly my dream job for this stage in my career/life—but nothing is ever guaranteed. Nonetheless I’ll keep my fingers crossed and saying my prayers for the right job to come along that is destined to be mine. Until then I’ll keep cooking, baking, grilling, and enjoying my freedom. Happy Fourth!